1/2 c. corn oil butter
1/2 c. corn oil
1 c. sugar
3 egg yolks, beaten (reserve egg whites)
1 c. milk
1 tsp. vanilla
1 lb. dried figs (or more)
1 apples, peeled and cored
Sprinkled of candied lemon and orange peel
1 c. chopped pecans
2 tsp. grated orange rind
1/2 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. powdered ginger
1 1/2 c. dried bread crumbs
2 tsp. baking powder

Beat butter and oil until soft. Add sugar, egg yolks, milk, and vanilla gradually. Put figs and apple through a grinder or chop. Add sprinkles of candied lemon and orange peel, pecans, orange rind, cinnamon, cloves, ginger, bread crumbs, and baking powder.

Whip until stiff, reserve egg whites, and fold into mixture. Pour into a greased oven-proof bowl and steam slowly for 4 hours. Serves 14.